Creamy Mashed Potatoes

Mashed potatoes are the side I cannot leave off a comfort-food plate. They belong next to the meatloaf, under the pot roast gravy, and front and center at every holiday table.

My grandmother made hers by hand with an old masher and a lot of butter, and I still do it the same way. The secret I learned from her is to warm the butter and milk before they go in, so the potatoes stay hot and turn out silky instead of gluey.

Creamy, buttery, a little salty. There is a reason they disappear faster than almost anything else I put down.

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Why You’ll Love This Mashed Potatoes

• Silky, buttery, and creamy through and through.
• Just a few ingredients you likely have on hand.
• The side that goes with almost any dinner.
• Easy to make ahead and reheat.

Ingredients for Mashed Potatoes

• 2 1/2 to 3 pounds russet or Yukon Gold potatoes
• 6 tablespoons butter
• 3/4 cup whole milk
• 1/4 cup heavy cream (optional)
• 1 teaspoon salt, or to taste
• Black pepper

How to Make Mashed Potatoes

1. Peel the potatoes and cut them into even chunks so they cook at the same rate.
2. Put them in a large pot, cover with cold water, and add a generous pinch of salt.
3. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 20 minutes.
4. Drain them well and return them to the warm pot. Letting the steam cook off for a minute keeps them from being watery.
5. Warm the butter, milk, and cream together, on the stove or in the microwave, until the butter melts.
6. Mash the potatoes, then stir in the warm butter and milk a little at a time until they reach the texture you like.
7. Season with salt and pepper to taste and serve hot.

Tips

• Cut the potatoes into even chunks so they cook evenly.
• Warm the milk and butter first. Cold dairy cools the potatoes and makes them stiff.
• Do not overwork them. Too much mashing turns potatoes gluey.
• Russets mash light and fluffy, Yukon Golds turn out creamier. Either works, or use both.

Frequently Asked Questions

Can I make them ahead? Yes. Reheat gently with a splash of warm milk to bring back the creamy texture.

Why are my potatoes gummy? Usually from overmixing. Mash just until smooth and stop.

More Recipes You’ll Like

• Classic Cornbread
• Classic Creamy Coleslaw
• Classic Apple Pie
• Classic Beef Chili
• Classic Beef Stew
• Classic Chocolate Cake
• Classic Deviled Eggs
• Classic Ground Beef Tacos
• Classic Meatloaf with Brown Sugar Glaze
• Classic Pot Roast

Creamy Mashed Potatoes

Recipe by Daisy MerrittCourse: SideCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 2 1/2 to 3 pounds russet or Yukon Gold potatoes

• 6 tablespoons butter

• 3/4 cup whole milk

• 1/4 cup heavy cream (optional)

• 1 teaspoon salt, or to taste

• Black pepper

Directions

• Peel the potatoes and cut them into even chunks so they cook at the same rate.
• Put them in a large pot, cover with cold water, and add a generous pinch of salt.
• Bring to a boil and cook until the potatoes are easily pierced with a knife, about 20 minutes.
• Drain them well and return them to the warm pot. Letting the steam cook off for a minute keeps them from being watery.
• Warm the butter, milk, and cream together, on the stove or in the microwave, until the butter melts.
• Mash the potatoes, then stir in the warm butter and milk a little at a time until they reach the texture you like.
• Season with salt and pepper to taste and serve hot.